Each season the Inn presents a new menu. The Kindred Spirits Restaurant  prides itself in choosing only the best ingredients so the menu changes seasonally. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests. The Inn & Spa at Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb American cuisine. Dinner reservations are required (except Friday nights) and are available from 5:30pm until 8:45pm. Please make your reservation through OpenTable by clicking the link on the right or by calling us at 740-385-7489.

Winter Hours – Please call for Winter 2016-2017 restaurant hours.

Menus items are subject to change based on product availability.

The Inn & Spa at Cedar Falls

Dinner Menu

 

Starters

The Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket

 Assorted Crackers, Flatbread & Crostini

6

Grilled Artichoke

Herb Aioli, Toasted Oreganatta

9

Ale Shrimp & White Cheddar Grits (GF)

Sauteed Shrimp w/Tasso, Ale & Grits

12

House Made Soup of the Day

4/6

The Inn’s House Salad (GF)

Mixed Greens, Slivered Onion, Tomato, Shredded Carrot, Parmesan & Red Wine Vinaigrette

4/7

Shaved Asparagus Salad

Duxelle Chevre, Yolk Crumble, Garli-Caper Vinaigrette

5/8

Caesar Salad

Romaine, Parmesan, Croutons, Grilled Anchovies, Caesar Dressing & Parmesan Crisp

5/8

 Add Marinated Grilled Chicken to Any Salad

8

Entrée Selections

 

Crawfish & Black Pepper Pappardelle

Leeks, Asparagus, Carrot-Tarragon Coulis, Hazelnut-Orange Peel Brittle

25

Chenin Blanc, Pine Ridge, CA or Valpolicella Buglioni, Verona, Italy

§§§§

 

Spiced Rack of Lamb (GF)

Fava Bean Puree, Truffle Watercress, Apricot Jus, Toasted Pistachios

38

Malbec, Aruma, Mendoza or Bordeaux, Chateau Segla Margaux, FR

§§§§

Oreganatta Diver Scallops

Oreganatta Scallops, Roasted Orange Pepper Coulis, Lemon Gnocchi, Artichokes

34

Pinot Grigio, LaGaria, Italy or Chardonnay, Truchard, Napa

§§§§

Angel Hair Squash w/Dill Pesto (V)

Spent Beer Grain Crackers, Blistered Tomatoes, Inn-Made Lemon Ricotta & Micro Greens

21

Riesling, Graf Zepplin, Germany or Cuvee A. Anne Amie Amrita, Willamette Valley

 §§§§

 

Grilled CAB NY Strip Steak (GF)

Inn Cut 12oz. NY Strip, Black Garlic Butter, Roasted Fingerling Potatoes,

Grilled Asparagus

33

Malbec, Aruma, Mendoza, or Cab. Sauv., Freemark Abbey, Napa

§§§§

Crispy Striped Bass (GF)

Fennel, Asparagus Salad w/Mustard-Brown Butter Vinaigrette, Charred

Meyer Lemon, Fried Tarragon

27

Chardonnay, Ballard Lane, CA or Pinot Noir, Migration, Duck Horn, CA

 §§§§

 

 Desserts

 

Made from scratch on a daily basis.

Desserts change seasonally and are prepared using the freshest ingredients available. Ask your server for the day’s selections.

Seasonal Cheesecake

Crème Brulee

Mixed Berry Cobbler with Cinnamon Ice Cream

 

 

Wine recommendations for Starters are served by the glass and for Entrees are served by the glass and bottle respectively.

 

Please inform your server of any allergies before ordering.

Any Entrée can be split for $10.

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne

 illness, especially if you are pregnant or have certain medical conditions.

*Out of respect for all our Guests, please mute, and refrain from talking on cell phones while in the Restaurant.

 

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